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Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties Journal article
Food Chemistry,2021, volume: 345
Authors:  Yu, Xiaoming;  Meenu, Maninder;  Xu, Baojun;  Yu, Hansong
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An update on the health benefits promoted by edible flowers and involved mechanisms Journal article
Food Chemistry,2021, volume: 340
Authors:  Zheng, Jingyun;  Lu, Baiyi;  Xu, Baojun
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An investigation on phenolic and antioxidant capacity of under-utilized food legumes consumed in China Journal article
Foods,2020, volume: 9, issue: 4
Authors:  Zhang, Yaqian;  Meenu, Maninder;  Yu, Hansong;  Xu, Baojun
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Extraction optimization of phenolics and antioxidants from black goji berry by accelerated solvent extractor using response surface methodology Journal article
Applied Sciences,2018, volume: 8, issue: 10
Authors:  He, Qinghua;  Du, Bin;  Xu, Baojun
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Total phenolics and antioxidants profiles of commonly consumed edible flowers in China Journal article
International Journal of Food Properties,2018, volume: 21, issue: 1, pages: 1524-1540
Authors:  Zheng, Jingyun;  Yu, Xiaoming;  Maninder, Meenu;  Xu, Baojun
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Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum) Journal article
Chemistry Central Journal,2017, volume: 11, issue: 1
Authors:  Islam, Tahidul;  Yu, Xiaoming;  Badwal, Tanvir Singh;  Xu, Baojun
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Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China Journal article
LWT - Food Science and Technology,2016, volume: 72, pages: 423-431
Authors:  Islam, Tahidul;  Yu, Xiaoming;  Xu, Baojun
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Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China Journal article
Food Science and Human Wellness,2015, volume: 4, issue: 3, pages: 123-132
Authors:  Tang, Yayuan;  Cai, Weixi;  Xu, Baojun
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A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China Journal article
Food Chemistry,2015, volume: 174, pages: 202-213
Authors:  Xu, Lu;  Du, Bin;  Xu, Baojun
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Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.) Journal article
Industrial Crops and Products,2015, volume: 67, pages: 448-456
Authors:  Attree, Roopam;  Du, Bin;  Xu, Baojun
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